Spicy Barbecue Chicken Soup |
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Prep Time: 6 Minutes Cook Time: 16 Minutes |
Ready In: 22 Minutes Servings: 8 |
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Ingredients:
cooking spray |
1 cup chopped onion (about 1 medium) |
2 tablespoons chili powder |
1 teaspoon curry powder |
1/2 teaspoon salt |
2 garlic cloves, minced |
1 jalapeño pepper, minced |
2 cups fat-free half-and-half |
2 cups chopped cooked chicken |
1 cup spicy barbecue sauce (such as kc masterpiece) |
2 (15-ounce) cans black beans, rinsed and drained |
2 (10 3/4-ounce) cans condensed reduced-fat, reduced-sodium tomato soup, undiluted |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1/2 cup reduced-fat sour cream |
Directions:
1. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add onion and next 5 ingredients; sauté 4 minutes or until tender, adding water, 1 tablespoon at a time, to prevent scorching, if necessary. Stir in half-and-half and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until thoroughly heated. Ladle soup into bowls; top with sour cream.
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